Lotus stem, also known as “kamal kakdi” in India, is a crunchy and delicious vegetable often overlooked in many kitchens. It’s not only rich in nutrients but also versatile in the kitchen. When you combine its crispy texture with a sweet and spicy honey chilli sauce, it transforms into an irresistible snack or appetizer. This dish combines the flavors of honey, chili, and crispy lotus stem to create an explosion of taste in every bite.
Ingredients:
For the Crispy Lotus Stems:
- 250g lotus stem (fresh or frozen)
- 1/2 cup rice flour
- 1/4 cup cornflour
- 1/4 cup all-purpose flour (maida)
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- Water as needed
- Oil for frying
For the Honey Chilli Sauce:
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp vinegar (or lemon juice)
- 1-2 green chilies (sliced)
- 1/2 tsp chili flakes
- 1 tbsp ginger-garlic paste
- 1 tbsp ketchup
- 1 tbsp sesame oil or regular oil
- 1 tbsp water
- 1 tsp cornflour (optional, to thicken the sauce)
Instructions:
1. Prepare the Lotus Stem:
- If using fresh lotus stems, peel them and slice them thinly, around 1/4 inch thick. If using frozen lotus stems, make sure they are thawed and drained.
- Rinse the lotus stem slices thoroughly to remove any dirt or debris. Pat them dry with a kitchen towel to remove excess moisture.
2. Make the Batter:
- In a mixing bowl, combine the rice flour, cornflour, all-purpose flour, chili powder, turmeric powder, garam masala, and salt.
- Add water slowly and mix until the batter is thick enough to coat the lotus stems. It should not be too runny. Adjust the consistency by adding more flour or water as needed.
3. Fry the Lotus Stems:
- Heat oil in a deep frying pan over medium heat.
- Dip the lotus stem slices in the batter, making sure they are evenly coated.
- Fry them in batches until golden brown and crispy, about 4-5 minutes per batch. Remove them with a slotted spoon and place them on paper towels to drain excess oil.
4. Prepare the Honey Chilli Sauce:
- In a small bowl, mix the honey, soy sauce, vinegar, chili flakes, ketchup, and a little water to form a smooth sauce.
- Heat sesame oil in a pan over medium heat. Add the ginger-garlic paste and sauté for 1 minute until fragrant.
- Add the sliced green chilies and cook for another 2 minutes.
- Pour in the honey-chili mixture and bring it to a simmer. If you prefer a thicker sauce, mix the cornflour with a little water and add it to the sauce.
- Let the sauce cook for 2-3 minutes until it thickens slightly.
5. Toss the Crispy Lotus Stems in the Sauce:
- Add the fried lotus stems to the pan with the honey chili sauce.
- Toss gently to coat the lotus stems evenly with the sauce. Make sure the crispy texture remains intact, and the sauce isn’t too watery.
6. Garnish and Serve:
- Garnish with freshly chopped coriander leaves, sesame seeds, or finely sliced green onions for an extra crunch and freshness.
- Serve immediately while crispy and hot as a snack or appetizer.
Tips:
- Crispiness: The secret to achieving perfectly crispy lotus stems is to ensure they are completely dry before battering them. Excess moisture can cause the batter to not stick properly.
- Adjust the Spice: You can control the heat of the dish by adjusting the number of green chilies or chili flakes. If you prefer it milder, you can reduce the amount of chili or skip the green chilies in the sauce.
- Alternative Sauces: For a variation, you can try adding a little hoisin sauce or sweet chili sauce to the mix for a different flavor profile.
This crispy lotus stem in honey chili is the perfect balance of sweet, spicy, and savory, making it an addictive dish that’s bound to be a crowd-pleaser. Enjoy this crispy delight as an appetizer or a side dish with your favorite meal!
